Strawberry Spinach Quinoa Salad

My neighbor showed up at my door on a sweltering July afternoon with a basket of strawberries from her garden, and I suddenly had to figure out what to do with them before they turned soft. I'd been craving something light but filling, and somehow quinoa came to mind, which felt like an odd pairing until I tossed it all together with some spinach and a quick balsamic glaze. That first bite—the way the warm grain played against the cool, sweet berries—made me realize I'd accidentally stumbled onto something I'd want to eat all summer long.

I made this for a picnic once and brought it in a mason jar, shaking it all up right before we ate under a big oak tree. Everyone expected some sad desk-lunch situation, but watching people's faces light up when they tasted the warm-cool contrast and the little pop of feta was worth every minute of prep. It became the thing people asked me to bring, which is the highest compliment a dish can get.

Ingredients

• Quinoa: Rinsing it first removes the bitter coating nobody talks about but everyone tastes; I learned this the hard way on attempt number one.
• Baby spinach: The tender leaves wilt slightly when the warm quinoa touches them, creating this silky texture that raw kale could never achieve.
• Fresh strawberries: Look for ones that smell sweet at the stem; that's your signal they're actually ripe and won't turn to mush.
• Red onion: The thin slices add a sharp bite that balances the fruit's sweetness and keeps the salad from tasting one-dimensional.
• Feta cheese: Crumbling it by hand instead of pre-crumbled keeps the pieces larger and lets them stay distinct in each bite.
• Toasted almonds: Toast them yourself in a dry skillet for 3 minutes if you can; store-bought toasted never quite matches.
• Extra-virgin olive oil: Don't skip quality here because it's half the dressing and it shows.
• Balsamic vinegar: Real aged balsamic is thick and syrupy; the cheap stuff is thin and one-note, and yes, you'll taste the difference.
• Honey or maple syrup: Just a teaspoon mellows the vinegar's sharpness and helps everything emulsify together.
• Dijon mustard: This is your secret weapon for making the dressing cling to the greens instead of pooling at the bottom.

Instructions

Prepare the quinoa foundation:

Rinse your quinoa under cold water until the water runs clear, which takes about a minute but matters more than you'd think. Combine it with water and salt in a saucepan, bring it to a boil, then drop the heat to low, cover, and let it steam for 12 to 15 minutes until the grains are tender and the water disappears, then fluff it with a fork and let it cool while you prep everything else.

Whisk the vinaigrette:

In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, then whisk or shake vigorously until it looks creamy and unified rather than separated. This emulsification is what makes the dressing coat everything evenly instead of sliding to the bottom.

Build your bowl:

Toss the cooled quinoa, spinach, strawberries, and red onion together in a large bowl, letting the warm grain soften the raw spinach just enough. Pour the dressing over and toss gently so everything gets coated without bruising the berries.

Top and serve:

Scatter feta and toasted almonds over the top right before eating, which keeps them from getting soggy and maintains that satisfying crunch. Eat immediately for the best texture contrast, or refrigerate for up to 2 hours if you're prepping ahead.

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There's something about eating a salad that actually tastes good that makes you feel like you're making better choices without sacrificing flavor, and this one does that trick every single time. It's the kind of dish that bridges the gap between "I should eat a salad" and "I actually want to eat this right now."

Making It Your Own

The beauty of this salad is that it bends to whatever you have on hand without losing its identity. Swap strawberries for raspberries if you want something slightly less sweet, use arugula instead of spinach if you like peppery notes, or try toasted walnuts where almonds go. I've made it with grilled chicken stirred in on nights when I needed more protein, and it never feels like a different dish, just a fuller version of itself.

Storage and Make-Ahead Strategy

This salad is at its best eaten within a few hours of assembly, but you can do almost everything ahead of time to make weeknight dinner smoother. Cook the quinoa the night before and keep it in a container, slice the strawberries and onion in the morning, and make the dressing whenever; just store everything separately and combine just before you eat. The almonds and feta stay on the counter in their own containers so they're ready to scatter whenever dinner actually happens.

Protein and Allergy Swaps

If dairy isn't your thing, skip the feta entirely or grab a vegan cheese alternative that crumbles; honestly, the salad's so full of flavor you won't miss it. For more protein, stir in chickpeas straight from a can (drained and rinsed), or lay grilled chicken breast strips on top to keep them from falling apart. Nut allergies mean you can toast sunflower seeds or pumpkin seeds instead and get the same textural payoff with zero almond flavor.

• Toast your own nuts or seeds in a dry skillet for exactly 3 minutes so they're fragrant without burning.
• If you're making this vegan, maple syrup works just as well as honey in the dressing and tastes slightly deeper.
• Leftovers keep for one day in the fridge, though the spinach gets softer and the almonds less crispy, so eat sooner if you can.

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This salad taught me that summer food doesn't have to be complicated to be memorable, and that sometimes the best meals come from working with what someone hands you on a hot afternoon. Make it once and it'll become your go-to whenever you need to bring something that tastes thoughtful but doesn't stress you out.

Recipe FAQs

→ How do you cook quinoa for this salad?

Rinse quinoa thoroughly, then simmer it in salted water for about 12–15 minutes until tender and water is absorbed. Let it cool before mixing.

→ Can I make this salad vegan?

Yes, omit the feta cheese or replace it with a plant-based alternative and ensure the honey is substituted with maple syrup.

→ What nuts work best in this salad?

Toasted almonds provide a nice crunch, but you can also use walnuts or pecans depending on your preference.

→ How should the balsamic vinaigrette be prepared?

Whisk together extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.

→ Can this salad be made ahead of time?

Yes, it can be chilled for up to 2 hours before serving; however, it’s best eaten fresh for optimal texture and flavor.

→ Are there options to add protein?

Grilled chicken or chickpeas can be added to increase protein content if desired.